Coming from an Italian background, I am no stranger to stuffed shells. The kind that graced my table as a kid were stuffed with ricotta and covered with a robust marinara sauce. I decided to switch things up a little and replace the tomato sauce with a white alfredo sauce and the results were spectacular.

Try this Chicken Alfredo Stuffed Shells recipe and see if your family loves it as much as mine did. Family friendly recipes like this one are great to take a new mom or a sick friend. Good old fashioned comfort food at its best! For more Italian recipes check out our Toasted Italian Sandwich and Tortellini Salad Skewers.

Chicken Alfredo Stuffed Shells
These cheesy shells are great to serve to company or a hungry family!
 Course Dinner
 Cuisine Italian
 Prep Time 30 minutes
 Cook Time 45 minutes
 Total Time 1 hour 15 minutes
 Servings 6
 Calories 482 kcal


8 oz large shells
1 teaspoon olive oil
1/2 lb chicken
1 cup alfredo sauce
1 3/4 cup ricotta cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste


Preheat oven to 350 degrees.
Boil water and cook shells according to package directions. Drain and set aside.
Cut the chicken breasts into chunks and cook on medium heat in olive oil.
When the chicken is cooked, chop into smaller pieces.
In a medium bowl, mix ricotta and chicken.
Fill each shell with a rounded tablespoon of the ricotta/chicken mixture.
Pour 1/4 cup of alfredo sauce into a 9x13 casserole dish and spread to cover the bottom. Fill the casserole dish with the stuffed shells.
Pour 3/4 cup of alfredo sauce over the stuffed shells. Cover with foil and bake in a 350 degree oven for 30 minutes.
Remove from oven and add 1 cup of shredded mozzarella on top. Bake for 15 minutes uncovered.

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